Brunch Burrito From Home Team BBQ
Home Team BBQ - Charleston, SC with a Lang 60” Deluxe Smoker Cooker
Smoked Pork and Homemade Chorizo Brunch Burrito:
Large Tortilla – Suggested Flour or Corn
Black Bean Puree
Cheddar & Jack Cheese
Seasonings: Salt, Pepper, Mexican Oregano, Garlic, Cayenne, Chili Powder, Cumin.
Pork Cracklings (Pork Rind Pieces)
Carnitas (Mexican Slow Cooked Pulled Pork) Smoked Whole Hog
Wood Suggested: Red Oak (Smokey/Sweet Flavor)
Chorizo (Spicy Spanish Pork Sausage)
2 Types Charred Salsas: Salsa Verde & Salsa Rojas (Ingredients Below)
Cook Whole Hog for 10 hours 225-250F
Grind Pork Shoulder
Mix Red Wine Vinegar
Black Pepper & Salt
Mix all together by hand.
Add little oil to flat grill/pan
After Chorizo is browned add the carnitas (Mexican Slow Cooked Pulled Pork from whole hog) so the Chorizo flavors cook in with the carnitas
Scramble Eggs in cast iron pan.
Brown the tortilla over open flame on a gas stove or grill until they are soft and slightly brown.
Spread Black Bean Puree on Tortilla.
Place Chorizo & Eggs on Tortilla
Put one tater tot on each end
Fold the short sides in and the bottom flaps up, then roll into burrito and serve. If desired, top with queso blanco and both salsas. Sprinkle Pork Cracklings on top with queso fresca.
Queso Blanco Recipe:
Monterey Jack Cheese
Half and Half
Red Pepper Flakes (Add to taste)
Diced Charred Jalapeno Peppers
Ground Black Pepper
Place Cheddar and Monterey Jack cheese and about 1/4 cup half-and-half in a saucepan over low heat; cook and stir until cheese starts to melt, about 5 minutes. Slowly start stirring half-and-half into cheese mixture, about 2 tablespoons at a time, until cheese begins to melt and mixture is smooth, about 5 minutes more. Continue adding more half-and-half.
Season cheese mixture with cumin, black pepper, and salt; add red pepper flakes, a little at a time, until desired spiciness is reached. Add diced Charred Jalapeno peppers as desired.
Cook and stir cheese dip until cheese is fully melted, adding more half-and-half if needed to thin it out, 5 to 10 minutes more. Remove from heat and top dip with chili powder.
Charred Salsa Verde Recipe:
Put all 3 on nice wood fire grill - Do not cook them all the way thru, you want the color.
Orange Juice, Lime Juice - Citrus for some nice vibrant flavor.
Little bit of granulated sugar
Salt & Pepper
Mix together in blender.
Charred Salsa Rojas Recipe:
Dry Guajillo -Toasting adds tobacco dry Chile flavor.
Side of Vinegar
Sugar to Balance
Salt & Pepper
& little bit of water to get right texture
Mix in Blender.
Sides to go with Brunch Burrito: